Jackfruit is considered as a vegan meat. Jackfruit is now declared as the state fruit of Kerala. Each and every parts of jackfruit is edible except the outer thorns. Wide varieties of dishes can be made with jackfruit like chakka chips/ jackfruit chips, chakka thoran/ jackfruit thoran, chakka halwa/ jackfruit halwa, chakka kuzhachathu/ mashed jackfruit and many more.
Chakka is the Malayalam name for jackfruit.
‘Pacha Chakka’ is the Malayalam name for raw jackfruit and ‘Pazhutha Chakka’ for ripen jackfruit.
Chakka erissery is very famous in Kerala as a side dish for rice. There are 2 variations of Chakka erissery. One in gravy form (Ozhichu erissery) and another in thick gravy form. Though the most of the ingredients for both erissery preparation are same but taste and consistency are bit different.
Ozhichu erissery can be poured over rice and consume where as the second type normal erissery can be served as a side dish for Kerala meal, especially for Kerala Sadya during Vishu festival. It’s is a tasty combo with Kerala Kanji (rice gruel) also.
During jackfruit season we make this Chakka ozhichu erissery and this type erissery is common in my native than the other type of erissery. Unlike normal tempering we add coconut also for erissery. That gives an amazing flavour to this erissery curry.
How to make Chakka ozhichu erissery
- Roughly chopped raw jackfruit cloves/ chakka chula – 15 Nos
- Turmeric powder – 1/2 Teaspoon
- Salt – To taste
- Water – 2 Cups
- Scraped coconut – 1/2 Cup
- Cumin seeds – 1/2 Teaspoon
- Green chili – 1 Big
- Garlic cloves – 2 Big cloves
- Coconut oil – 2 Tablespoon
- Mustard seeds – 1/2 Teaspoon
- Sliced shallots (chuvannulli) – 5 Medium
- Dried red chili (unakka mulak) – 2 Nos
- Curry leaves – 1 Sprig
- Scraped coconut – 1/2 Cup
- Red chili powder – 1/2 Teaspoon (optional)
- Cook ingredients 1-4 (raw jackfruit, turmeric powder, salt and water)
- Make a paste of ingredients 5-8 (coconut, cumin seeds, garlic, green chili)
- Add the ground paste to the cooked jackfruit and allow it to heat up.
- Switch off the flame when the coconut mixture is start to boil. Don’t boil the coconut mixture, it will spoil the taste of erissery.
- Prepare the tempering as below
- Heat coconut oil in a pan and splutter mustard seeds.
- Add shallots, dried red chili, curry leaves and saute till fragrant.
- Add scraped coconut and roast till fragrant and brown color.
- Switch off the flame and add red chili powder and mix.
- Pour the tempering over the curry, mix and keep the curry covered for few minutes.
- Serve hot with rice.
Pro tips & tricks by Anishya
- Raw jackfruit or slightly ripen jackfruit also can be used to make Erissery. But don’t use ripen one.
- Consistency of the curry can be adjusted by adding boiling water. The erissery curry will be thickened over time.
- Don’t boil the coconut paste as it will spoil the taste of the curry. Just heat it up till it’s about to boil, switch off the flame immediately.
Variations you can try
- You can use frozen jackfruit also if fresh jackfruit is not available
- Use jackfruit fresh as possible if you are buying as raw form.
- Don’t keep raw jackfruit more than one day in fridge as it will get spoiled easily and the dish made won’t be tasty.
Best serving combos suggested by Anishya
- Chakka erissery + Kerala rice + Fish curry/ Fish fry
- Chakka erissery + Kerala rice + Pickle + Any thoran